Put the lamb in a large pot, cover with water and bring to the boil. Skim off any brown foam. Add the barley, peas, carrots, onions, celery, swede, thyme, bay leaf and season with salt & pepper. Bring back to boil. Turn the heat down to a low simmer and cook for 1½ hour. Add cabbage and leeks and cook another 15 – 20 minutes. Enjoy!!!!!

Heat the olive oil in a pot and add the onion, carrots, celery, red pepper, garlic, thyme, basil, rosemary. Cook until the vegetable are tender, about 5 minutes.

Add the beans, tomatoes and stock and season with salt & pepper. Bring to a boil, reduce heat and cook for 45 minutes. Add courgette and spinach and cook for 5 minutes. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

In a large pot heat olive oil and fry onion, celery stalks, and carrots until soften( about 5 minutes). Add thyme and flour and mix together. Cook for 3 minutes. Add chicken stock and bring to a boil. Add chicken, mushrooms and season with salt & pepper. Reduce heat and simmer for 15 minutes. Stir in chopped parsley. Enjoy!